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Noodle Map 🍜

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With a shared love of noodles, our Chef de Cuisine Davis Merza @dave_ramos_ii takes @broadsheet_melb ’s Tri Nguyen @tri015 on an afternoon exploring Hong Kong’s noodle scene, from traditional favourites to modern takes on the classics.

📍 Ho Hung Kee @hohungkee
📍 Jus @jus.hk.beef

#upperhouse
#upperhousehongkong
#housesnothotels

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‘I’m so happy’, declares our resident noodle expert Tri, after taking a big bite of Ho Jiak’s char kway teow.

The wok-fried noodle dish is originally from Penang, designed to be a quick lunch that sends people back to work full. The Ho Jiak version draws inspiration from chef Junda Khoo’s amah (grandmother), and the char kway teow she brought back from the wet markets – making for a deceptively simple dish with countless details coming together in perfect balance. It’s all topped with spanner crab meat from Fraser Island, for yet another layer of complexity and flavour balancing.

📍Ho Jiak, 92 Hay Street, Haymarket

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Craving noodles? Get yours with lobster, straight from the tanks. This week on Tonight’s Noodle, resident expert Tri Nguyen (@tri015) is tucking into long ha yee mee – also known as lobster e-fu noodles.

The Cantonese dish is often made for special occasions, like birthdays or weddings, with premium ingredients for prosperity. And at Haymarket’s Royal Palace, the noodles come slippery and glossy, the ginger and shallot sauce soaks straight in, and it’s a pick-your-own-lobster situation.

📍393-399 Sussex St, Haymarket

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A blur of art and life 🦋🐠🌀✨🌒

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Slurp, chew, swallow, repeat. Introducing Tonight’s Noodle with @tri015 – spotlighting signature noodle dishes across Melbourne. First up, @phothinaus in the CBD.

The basic components of pho are simple: clear beef stock, thick rice noodles, herbs or green onion, and thinly sliced raw beef that cooks in the hot broth. Pho Tin does it differently.

Forty years ago, Founder Nguyen Trong Thin began stir-frying his beef in garlic before adding it to the broth, and that’s a large part of the reason his tiny Hanoi eatery, which has served the same recipe since 1979, is consistently packed.

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Slurp, chew, swallow, repeat. In our latest episode of Tonight’s Noodle with @tri015 we visit @daonoodle in the CBD.

The non-descript shop on Lonsdale Street is one of only a few places in Melbourne where you can try dao xiao mian – coarse hand-cut noodles from Shanxi province in northern China. Head chef Dong Ming Wang and his wife Sharon Xu opened the restaurant in 2021 but these noodles have a rich 2000-year-old history. They're a bowl of comfort (made better with the secret green chilli sauce).

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Who’s hungry? After a short hiatus, Tonight’s Noodle is back, and we’re making up for lost time. Broadsheet’s resident noodle expert Tri Nguyen (@tri015) hits the streets of Melbourne to find the city’s best bowls. And we’re dropping a new episode every week for the next six weeks.

To kick things off, we’re heading to Kakilang (@kakilangckt) for a masterclass in char kway teow. This iconic dish emerged in 19th-century Southeast Asia, perfected by Teochew and Hokkien migrants. The restaurant specialises in a Penang-style version of the dish, which is drier, smokier, and more savoury than the variation found in Malaysia's capital.

📍 Kakilang, 190 Bourke St, Melbourne

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On this episode of Tonight’s Noodle, Tri Nguyen (@tri015) is in Fitzroy to find the perfect "bounce".

He’s at the new Izakaya Tanukiya for a masterclass in simplicity: kamaage udon. It's served straight from the boiling water in a traditional wooden oke tub. These noodles are all about texture – dip them into a seasoned dashi broth, add a smoky hit of bonito flakes halfway through, and pair it with the crispy tempura.

📍 Izakaya Tanukiya, Fitzroy

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Order up! This week on Tonight’s Noodle, Tri Nguyen (@tri015) is at Formosa Kitchen for a sizzling slice of Taipei night market history.

Formosa Kitchen is named after the "Ilha Formosa" (or “beautiful island”), a name that Portuguese sailors gave to Taiwan in the 16th century.

The sizzling steak originated in Taipei's night markets during the 1970s. It was influenced by American steakhouses and Japanese Teppanyaki, as vendors sought to create a steak dish that was both theatrical and affordable. This dish swaps traditional Asian noodles for spaghetti and, when served, the intense heat from the iron plate causes the noodles to soften as they sizzle.

📍 Formosa Kitchen, 305 Waverley Rd, Malvern East

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Noods, anyone? This week on Tonight’s Noodle, Tri Nguyen (@tri015) is chasing the bold, unapologetic heat of Northern Thailand. We’re talking about khao soi – a creamy, fragrant curry soup that’s as much about texture as it is about spice.

📍Thai Food Station, Richmond

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Hungry? This week on Tonight’s Noodle, resident expert Tri Nguyen (@tri015) is diving into a bowl of kway teow ruea – better known as Thai boat noodles.

This iconic dish originated in the bustling canals of Bangkok and Ayutthaya, where vendors sold them from small boats on the water. The canals have mostly been replaced by concrete roads, but the tradition lives on.

The star here is a deeply aromatic broth, slowly simmered with pork bones and over ten imported Thai herbs and spices. Yellow egg noodles turn a rich, glossy brown as they soak up the thick broth, acting as the perfect base for springy beef balls, tender braised beef, liver, tripe, and gelatinous tendon.

📍 Pinto Thai Food, 231 Exhibition Street, Melbourne

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For one week only, Dao Noodle's CBD store is putting on a very special hometown recipe.

Youmian yuyu (hand-rolled oat noodles) is a traditional dish from the Shanxi province in northern China. Naked oats are ground to a flour, mixed with water then hand-rolled into slim fish-shapes to be stir-fried with vegetables and meat – in this case, pork belly for an extra $3.

The resulting noodles have a chewy, firm texture and a mildly nutty flavour unlike most you’ll find in Melbourne. Bonus: they have a lower GI than regular wheat noodles, so you’ll feel energised for longer.

📍 397 Little Lonsdale Street, Melbourne

Broadsheet’s Dine Out festival is happening from July 20–26, 2026 in Melbourne and July 27–August 2, 2026 in Sydney, with 80 events across the two cities.

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